Chicken Pot Pie Pasta
All the comforting flavors of chicken pot pie in a creamy, cheesy pasta dish.
Ingredients
- 12 oz pasta penne or shells
- 2 cups cooked shredded chicken
- 1 cup frozen peas and carrots
- ½ cup celery diced
- 1 onion diced
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 cup heavy cream
- ½ cup shredded cheddar cheese
- 2 tablespoon butter
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Step 1: Sauté the Vegetables
- In a large pot or skillet, heat the olive oil and butter over medium heat until the butter is melted. Add the diced onion and celery, and sauté for 3-4 minutes until the vegetables are soft and the onion is translucent. Add the minced garlic and cook for an additional minute until fragrant.
Step 2: Add Broth and Pasta
- Pour in the chicken broth and bring it to a simmer. Add the pasta, stirring to combine, and cook according to package instructions until al dente. Stir occasionally to prevent the pasta from sticking.
Step 3: Make the Creamy Sauce
- Once the pasta is cooked, reduce the heat to low and pour in the heavy cream. Stir in the shredded cheddar cheese until melted and creamy.
Step 4: Add Chicken and Vegetables
- Add the shredded chicken, frozen peas and carrots, salt, and pepper to the pot. Stir until everything is well combined and heated through.
Step 5: Serve
- Serve the Chicken Pot Pie Pasta warm, garnished with extra cheese or fresh parsley if desired. Enjoy the comforting, creamy flavors of this cozy dish!
Notes
- Pasta Choice: Penne and shells work well for this dish, but you can use any pasta shape you like.
- Add Vegetables: For added nutrition, toss in spinach, bell peppers, or mushrooms along with the peas and carrots.
- Cheese Options: Feel free to use other cheeses, like mozzarella or Parmesan, for a different flavor profile.